roast guinea fowl
 
 

This guinea fowl is delicious - Marinating the bird gives a subtle flavour and produces a rich, delicious gravy

makes: 4 , pPrep 20 mins, cook 1 hour 10 mins

1 g guinea fowl
2 unwaxed lemons - zest and juice of one, one quartered lengthways
3 bay leaves
5 thyme sprigs
1 tbsp. black peppercorns, lightly crushed
25 g (1oz) butter
150 ml (¼ pint) hot chicken stock
2 tbsp. redcurrant jelly
100 ml (3½ fl oz) dry white wine

Preheat the oven to 200°C (180°C fan oven) mark 6. Put the guinea fowl in a bowl, add the lemon zest and juice, bay leaves, thyme and peppercorns. Cover and leave to marinate for 1hr. 

Put the bird in a roasting tin, breast side down, stuff with the lemon quarters and the butter, pour the stock over and roast for 50 mins. 

Turn the guinea fowl on to the backbone, and continue to roast for 20min or until the juices run clear when the thigh is pierced with a skewer. 

Put the guinea fowl on a board and cover with foil. Leave to rest.

To make the gravy, put the roasting tin on the heat and scrape up the juices in the pan. Add redcurrant jelly, wine and 50ml (2fl oz) water to the pan and bring to the boil. Simmer for 3-5 min to make a gravy and season well.